Chicken & Goat Cheese Sauce

over Asparagus & Romesco Farro

40 MIN

+$2.99/serving 2 Servings

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with Salmon

From the Test Kitchen

Here, seared chicken—coated with aromatic oregano—is served over nutty romesco farro, studded with tender asparagus, bell pepper, and sweet currants. A drizzle of tangy, creamy goat cheese sauce brings it all together.
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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
½ cup Semi-Pearled Farro
6 oz Asparagus
1 Bell Pepper
1 oz Goat Cheese
3 Tbsps Romesco Sauce (Contains Almonds)
2 Tbsps Dried Currants
1 tsp Whole Dried Oregano

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, whisk together the goat cheese and 1 tablespoon of warm water. Season with salt and pepper.

2 Cook the farro

Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

3 Cook the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the oregano. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

5 Finish the farro & serve your dish

To the pot of cooked farro, add the cooked vegetables, currants, romesco sauce, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish. Drizzle the fish with the goat cheese sauce. Enjoy!